Strawberry Cheesecake Egg Rolls Recipe

Introduction

Strawberry Cheesecake Egg Rolls offer a fun and crunchy twist on a classic dessert. Crispy on the outside with a creamy, fruity filling, these treats are perfect for sharing or impressing guests at your next gathering.

Ingredients

• 8 egg roll wrappers
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• 1/2 teaspoon lemon zest
• 1 tablespoon butter, melted (for brushing)
• Vegetable oil, for frying
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1-2 tablespoons milk (optional, to thin)

Instructions

1. Step 1: In a medium bowl, beat the cream cheese, sugar, vanilla extract, and lemon zest until smooth. Gently fold in the chopped strawberries.
2. Step 2: Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place 2 tablespoons of the cheesecake mixture near the corner closest to you.
3. Step 3: Fold the corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with a little water to seal. Repeat this process with the remaining wrappers and filling.
4. Step 4: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes per side, or until golden brown. Remove and drain on paper towels.
5. Step 5: For the glaze, whisk together powdered sugar, lemon juice, and lemon zest. Add milk as needed to achieve a drizzling consistency.
6. Step 6: Drizzle the lemon glaze over the warm egg rolls and serve immediately.

Tips & Variations

• For a different twist, try mixing in blueberries or raspberries instead of strawberries.
• Make sure the cream cheese is well softened to ensure a smooth filling.
• Brush the egg rolls lightly with melted butter before frying for extra crispness.
• Use a candy thermometer to maintain the oil temperature for consistent frying results.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore crispiness. Avoid microwaving, as it can make the wrapper soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

Yes, you can bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy. Brushing them with melted butter before baking helps achieve a crisp texture.

Can I use frozen strawberries for the filling?

It’s best to use fresh strawberries to avoid excess moisture, which can make the wrappers soggy. If using frozen, thaw and drain them thoroughly before mixing into the filling.

Strawberry Cheesecake Egg Rolls Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

Strawberry Cheesecake Egg Rolls are a delightful dessert that combines creamy cheesecake filling with fresh strawberries wrapped in crispy fried egg roll wrappers. Finished with a tangy lemon glaze, these treats are perfect for a sweet and crunchy indulgence.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 egg rolls 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• 1/2 teaspoon lemon zest

Egg Rolls

• 8 egg roll wrappers
• 1 tablespoon butter, melted (for brushing)
• Vegetable oil, for frying

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1–2 tablespoons milk (optional, to thin)

Instructions

1. Prepare filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until the mixture is smooth and creamy. Gently fold in the chopped strawberries to maintain their texture without breaking them down.
2. Assemble egg rolls: Lay one egg roll wrapper on a clean, flat surface with a corner pointing toward you. Spoon about 2 tablespoons of the cheesecake mixture onto the corner closest to you. Fold that corner over the filling, then fold in the two adjacent sides to create a secure pocket, and roll tightly up towards the final corner. Brush this last corner with a little water to seal the egg roll. Repeat this process for all remaining wrappers and filling.
3. Heat oil: In a deep skillet, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the egg rolls for even frying.
4. Fry egg rolls: Fry the egg rolls in batches, turning occasionally, for about 2–3 minutes per side or until they achieve a golden brown color and crispy texture. Carefully remove them from the oil using a slotted spoon and drain on paper towels to remove excess oil.
5. Make lemon glaze: While the egg rolls are frying, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. If the glaze is too thick, add 1-2 tablespoons of milk gradually to reach a drizzling consistency.
6. Serve: Drizzle the lemon glaze generously over the warm egg rolls and serve immediately to enjoy a crispy, creamy, and tangy dessert.

Notes

• Ensure the oil temperature is steady at around 350°F to avoid greasy egg rolls.
• Do not overfill the wrappers to prevent bursting during frying.
• Use fresh strawberries for the best flavor and texture.
• For a twist, try adding chopped nuts to the filling for added crunch.
• Leftover egg rolls can be reheated in an air fryer or oven to maintain crispiness.

Keywords: Strawberry Cheesecake Egg Rolls, dessert, fried dessert, strawberry cheesecake, lemon glaze, crispy egg rolls